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Dairy-Free Coconut Milk Caramel Apples 1

Dairy-Free Coconut Milk Caramel Apples

These Dairy-Free Coconut Milk Caramel Apples deliver all the sticky-sweet indulgence of traditional caramel apples but with a tropical twist. The rich, creamy texture of coconut milk creates a caramel that coats apples perfectly, offering that satisfying pull when you bite into it.
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Prep Time 15 minutes
Cook Time 50 minutes
Setting Time 2 hours
Total Time 3 hours
Course Dessert, Snack
Cuisine American, Vegan
Servings 8 caramel apples
Calories 320 kcal

Equipment

  • Heavy-bottomed saucepan (4-quart capacity)
  • Candy thermometer
  • Silicone Spatula
  • Baking Sheet
  • Parchment Paper

Ingredients
  

For the Caramel

  • 2 cans full-fat coconut milk 13.5 oz each, at least 60% coconut extract
  • 1 cup coconut sugar or dark brown sugar
  • 1/4 cup pure maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt flaky sea salt preferred

For the Apples

  • 8 medium apples Honeycrisp or Granny Smith recommended
  • 8 wooden sticks or popsicle sticks

Optional Toppings

  • 1/2 cup toasted coconut flakes
  • 1/2 cup crushed dairy-free dark chocolate
  • 1/2 cup chopped nuts pecans, almonds, or walnuts
  • 1/4 cup crushed pretzels for a sweet-salty combination

Instructions
 

  • Remove apples from refrigeration and allow them to reach room temperature (about 30 minutes).
  • Wash each apple thoroughly, removing any wax coating by scrubbing gently with a drop of vinegar in warm water.
  • Dry apples completely and insert wooden sticks deeply through the stem end, ensuring they're secure.
  • Line a baking sheet with parchment paper and lightly grease with coconut oil.
  • In a large, heavy-bottomed saucepan, combine coconut milk, coconut sugar, and maple syrup.
  • Bring mixture to a gentle boil over medium heat, stirring constantly with a heat-resistant silicone spatula.
  • Reduce heat to maintain a steady simmer and continue cooking for approximately 40-45 minutes, stirring every 3-5 minutes.
  • Test for doneness by dropping a small amount of caramel into a glass of ice water. It should form a soft, pliable ball (approximately 235-240°F on a candy thermometer).
  • Remove the caramel from heat and carefully stir in the coconut oil, vanilla extract, and sea salt.
  • Allow the caramel to cool for 10-15 minutes, stirring occasionally until it thickens slightly but remains pourable.
  • Holding an apple by its stick, dip it into the caramel, rotating to coat evenly. Allow excess caramel to drip back for 15-20 seconds.
  • Immediately roll in any desired toppings while the caramel is still tacky.
  • Place the decorated apple on your prepared baking sheet and repeat with remaining apples.
  • Refrigerate for at least 2 hours until completely set.
  • Let refrigerated caramel apples stand at room temperature for 15-20 minutes before serving for the best texture and flavor.

Notes

For a lower-sugar option, reduce coconut sugar to 2/3 cup and increase salt to 1/2 teaspoon.
Store finished caramel apples in the refrigerator for up to 3 days, loosely wrapped in parchment paper.
If the caramel becomes too thick while dipping, gently reheat over low heat with a tablespoon of water.
Using full-fat coconut milk is essential for proper caramel consistency—low-fat versions will not set properly.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 2gFat: 18gSaturated Fat: 15gSodium: 85mgPotassium: 410mgFiber: 4gSugar: 38gIron: 3mg
Keyword Dairy-Free, Caramel Apples, Vegan Caramel, Coconut Milk Caramel, Fall Dessert
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